Preheat your oven to 350°F. Grease two round cake pans well. Add parchment paper at the bottom. This helps the cake come out easily and keeps the layers beautiful.

Take a bowl and add flour, cinnamon, baking soda, baking powder, and salt. Stir everything well. This step helps spread the spices and rising ingredients evenly through the cake batter.

In another bowl, beat eggs, brown sugar, white sugar, oil, and vanilla. Mix until smooth. The mixture should look creamy and glossy. This gives rich flavor and soft texture.

Fold in grated carrots, crushed pineapple, and chopped walnuts. This is where magic happens. The carrots add sweetness, while pineapple makes the cake wonderfully soft and moist.

Slowly add dry ingredients into the wet bowl. Mix gently until combined. Do not overmix. A soft batter gives the best cake. Thick batter is normal for carrot cake.

Pour batter equally into both pans. Bake for 30 to 35 minutes. Check with a toothpick. If it comes out clean, your cake is ready and smells amazing.

Let cakes cool in pans for 10 minutes. Then move them to a cooling rack. Cool fully before frosting. Warm cake can melt frosting and make a mess.

Beat cream cheese and butter until smooth. Add powdered sugar slowly. Mix in vanilla extract. Beat until fluffy and creamy. This frosting is rich, silky, and perfectly sweet.

Place one cake layer on a plate. Spread frosting on top. Add second layer and frost all over. Sprinkle chopped walnuts on top for a lovely finish.